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Prep Time: 15 Minutes Cook Time: 32 Minutes |
Ready In: 47 Minutes Servings: 6 |
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Mini-pecan pies in packaged phyllo pastry shells. Easy, impressive and absolutely delicious. Southern Living recipe, I think from 11/2007. Just remember to keep stirring the pecan/syrup mixture as you fill the shells to keep the nuts and moisture evenly incorporated. They are great as gifts. Ingredients:
3 cups chopped pecans |
3/4 cup sugar |
3/4 cup dark corn syrup |
3 large eggs, lightly beaten |
2 tablespoons melted butter |
1 teaspoon vanilla extract |
1/8 teaspoon salt |
5 (2 1/8 ounce) packages frozen frozen mini- miniature phyllo cups |
Directions:
1. Preheat oven to 350 degrees.
2. Bake/toast pecans in single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant.
3. Stir together sugar and corn syrup in a medium bowl. Stir in pecan, eggs and next 3 ingredients.
4. Spoon about 1 heaping tsp pecan mixture into each pastry shell (remember to keep stiring the mixture) and place on 2 large baking sheets.
5. Bake at 350 for 20 to 22 minutes or until set. Remove to wire racks and let cool completely (about 30 minutes). Store in an airtight container for up to 3 days (not sure how well they freeze; they don't last that long at my house).
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